Linda Carman

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Tomato Pies, Tarts and Cobblers

This Martha White® Roasted Tomato and Bacon Cobbler was the second place winner in the 2015 National Cornbread Cook-Off in South Pittsburg, Tenn. With the abundance of tomatoes this time of year, I thought I would share another recipe inspired by the classic tomato pie – Fresh Tomato Tart with Black Pepper Cornbread Crust.

Most tomato pies have some kind of crust, slices of fresh tomatoes and a cheese filling. The filling is usually made with shredded cheeses, mayonnaise and various herbs. Baked until the cheese is melted – it makes for a delicious pie!

Our award winning tomato cobbler retains all the elements of the traditional tomato pie, except roasted tomatoes are on the bottom and topped with the cheese filling. Cornbread batter poured over the top creates the cobbler topping.

The Martha White Fresh Tomato Tart with Black Pepper Cornbread Crust features a thin crisp cornbread crust baked in a 13 x 9-inch baking pan. The crust is topped with slices of fresh tomatoes, a mixture of cheddar and mozzarella cheese combined with mayonnaise and seasoned with fresh basil and chives. This tomato tart makes a stylish appetizer, main course or unique side dish to serve at your next cook-out.